Homemade White Loaf
Go back to basics with this essential baking project. This perfectly risen vegan loaf features a soft, fluffy center and a satisfyingly crisp outer crust, mastered through a traditional sponge method and gentle kneading.
Instructions
- 1
Mix strong white bread flour (200 g) with fast action dried yeast (1 sachet) and warm water (275 ml) in a large bowl. Cover and leave for 90 minutes until the sponge is bubbly.
- 2
Stir in the remaining strong white bread flour (200 g) and fine sea salt (0.25 tsp). Cover and let the dough rest for 10 minutes.
- 3
Using light olive oil (2 tbsp) to grease your hands and worktop, knead gently for 20 seconds. Return to a bowl and rest for 10 minutes. Repeat this knead and rest cycle two more times until smooth.
- 4
Cover and prove for 90 minutes until the dough has risen significantly.
- 5
Turn dough onto a floured surface, flatten into a rectangle, and roll up. Place seam-side down in an oiled 900g tin. Dust with flour, cover, and prove for 90 minutes until it rises above the tin rim.
- 6
Preheat oven to 240C/220C fan. Make 3 diagonal slashes across the top of the loaf.
- 7
Pour cold water into a roasting tin at the bottom of the oven for steam. Bake the loaf for 35 minutes until deep golden and it sounds hollow when tapped.
Nutrition Facts
Per portion